But anyway...she tried again at Easter. Softer Brownie Bricks, but bricks nonetheless.
So recently I was able to find the brownie mix at my local TJ's, and I decided to bake one up tonight. I made 3 changes. I swapped the 1/2 cup vege oil for 1/2 cup melted butter (always tastes better, and butter is much better for you.), I added about 2T of heavy cream (gluten free batters need to be a bit slacker/wetter than usual, as the ingredients are hydroscopic), when I mixed this one up, it was a bit dry, so I threw in the cream (more moisture and more fat, always helpful with gluten-free baking) and I also used a 9x9 instead of the called for 8x8. Recipe on back calls for baking 30 minutes at 350. I checked the first time at 20. Too loose. Five minutes later...Oooo...close. Two more minutes. Perfect, center set and still squishy. (note we like our brownies a bit on the underbaked side). 20 minute rest on a cooling rack and slice! Perfect texture, thin (oh well, can't have everything) and wonderfully fudgy. Kids inhaled their share, and I'm hoping to have some left tomorrow. =)
* BTW mucho Kudos out to the TJ people. They have really expanded their Gluten-Free line of foods in the last year...and most of it is the best tasting stuff on the market. I really appreciate being able to find good tasting stuff.